Raccogli Olive
September 22nd, 2008K; Giuffrè AM; Leuzzi U; Mincione B Title Recognition of Adulterated Oils by Direct Analysis of the Minor Components Journal Fatty Science Technology, 96, 286-290 Keywords oils; analysis; Adulteration; Abstract Recognition of adulteration by other oils via direct analysis of the minor components (' sterols fraction ') is shown for olive oil.
G; Boskou D Title Antioxidant Effect of Natural Phenols on Olive Oil Journal Journal of the American Oil Chemists Society, 68, 669-671 Keywords antioxidant activity; olive oil; phenols; polar fraction; protection factor; Abstract The total polar fraction and individual phenols present in virgin olive oil were tested for their antioxidant effect in refined olive oil.
Italiana delle Sostanze Grasse, 70, 533-539 Keywords acid oleic; olive oil; triglyceride; Abstract The results of a study carried out to compare data on acidic; triglyceride and sterolic compositions between olive oils and seed oils with a high oleic acid content (hazel-nut, almond, modified sunflower) either unrefined or refined and in case of desterolized are reported.Italiana delle Sostanze Grasse, 63, 571-582 Keywords Aceite de oliva virgen; Atrojado; avinado; Defectos; rancio; Abstract The authors studied the reply of experimental methods to the evaluation of some defects relevant to the virgin olive oil volatile compounds.
In order to ascertain whether the Electronic Olfactory System (EOS) could be used for the sensory analysis of virgin olive oil, samples of oil were evaluated by both panel test and electronic nose.
Journal Grasas y Aceites, 43, 193-197 Keywords chemometrics study; fatty acid; triglycerides(composition); Virgin olive oil; Abstract The level of acceptation of ' 1; 3-random 2-random ' pattern of acyl groups distribution in virgin olive oil glycerides has been analyzed in 36 samples, by comparing the values of triacylglycerols obtained by HPLC with those reported by the cited theory. Filho NR; Carrilho E; Lanças FM Title Fast Quantitative Analysis of Soybean Oil in Olive Oil by High-Temperature Capillary Gas Chromatography Journal Journal of the American Oil Chemists Society, 70, 1051-1053 Keywords Adulteration; Capillary gas chromatography; HRGC; HT-CGC; olive oil; soybean oil; triglycerides; Abstract Analysis of glycerides has always been of great interest; especially to the food industry. López R Title Characterization of European virgin olive oils using fatty acids Journal Grasas y Aceites, 44, 18-24 Keywords discriminant analysis; fatty acid; Sexia expert system; theory of evidence; Virgin olive oil (characterization); Abstract The possibility of discriminating between extra virgin olive oils from different regions of Spain; Italy and Portugal by means of their fatty acid content, has been investigated. Quantification of Chlorophylls and Carotenoids in Virgin Olive Oil by High-Performance Liquid Chromatography Journal Journal of Agricultural and Food Chemistry, 40, 60-63 Keywords carotenoids; chlorophyll; high-performance liquid chromatography; Quantification; Virgin olive oil; Abstract The fatty material of olive oil was separated; yielding a fat-free concentrate of pigments, by solid-phase extraction on octadeclyl (C18) columns. Italiana delle Sostanze Grasse, 60, 607-612 Keywords multivariate; olive oil classificatione; Abstract Analytical data of samples of Portuguese olive oil of four years are tested. Supercritical Fluid Extraction to the Deacidification of Olive Oils Journal Journal of the American Oil Chemists Society, 68, 474-480 Keywords deacidification; husk oil; olive oil; supercritical carbon dioxide; Abstract A recent suggestion on the applicability of supercritical fluid extraction to the deacidification of olive oils of high acid content was based on solubility data in clear disagreement with the results of other authors. Journal Journal of the American Oil Chemists Society, 60, 833-835 Keywords reesterified; oil; olive; Abstract .P; Venturini S; Fedeli E Title Sulla formazione di acidi grassi trans nel processo di raffinazione dell´olio di oliva lampante Journal Rivista Italiana delle Sostanze Grasse, 68, 455-459 Keywords Fatty Acids Lampant Olive Oil; trans; Abstract The use of strong operating conditions during refining process; with particular reference to the bleaching and deodorizing steps may result in great changes on fatty matter structure.
Modeling of Class Analogy) Demonstrated with Characterization and Classification of Italian Olive Oil Journal Journal Association of Analytical Chemistry, 67, 721-727 Keywords Characterization; classification; SIMCA; olive oil; Abstract The multivariate technique SIMCA (soft independent modeling of class analogy) has been applied to the classification of foodstuffs on the basis of gas chromatographic profiles of some of their constituents. Italiana delle Sostanze Grasse, 70, 585-594 Keywords gascromografiche; spettrofotometriche; Abstract 162 vegetable oil samples declared olive oils have been subjected to gaschromatographic analyses for the determination of the sterols and derivative type spectrophotometric investigations (D''K232; D''K241, D''K247, D''K257, D''K268, D''K279, D''K302, D''K316) to ascertain the presence of seed oils.